Set rolls out on a parchment lined baking sheet to let rise for 1 to 1 1/2 hours.
They should be cold to the touch still, but have gotten bigger and are completely defrosted.
Cut cheese into thirds, and add one piece to each roll by folding the dough around it and rolling it back into a ball.
Spray a 12 slot muffin tin with non-stick cooking spray. Place cheese stuffed rolls into each slot. Cover and let rise for another hour. Melt butter and mix in minced garlic and basil. Brush butter over the top of the rolls.
Bake at 350 degrees for 17-20 minutes until golden brown on top.
Let cool for at least 5 minutes and enjoy.